Ragda Patties {pattice} – Instant Pot

A popular street food in India, Ragda patties is a dish everyone must try once. A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro. Every bite is a magical explosion of “spicy, sweet and tangy” AKA “CHAT-PATA” flavors and the melt in mouth potato patties.

Unlike the kind you would get from a street cart or restaurant, this homemade version is much more healthier without compromising on the taste.

Growing up, I devoured plated and plates of ragda patties made by my mom. When the time came for me to make it myself I found it intimidating with it’s 2 part recipe and all those toppings. After making it a couple of times I realized that it really isn’t as complex as it looks.

Tips on making ragda patties EASY and moreover doable:

Boil and peel the potatos ahead of time – Medium potatoes or large potatoes cut in half, pressure cooked for 10 mins does the job well.

Make the tamarind chutney 2-3 days ahead of time or go ahead and buy a store bought jar.

If you like it spicy, buy some green chutney or make it ahead of time.

I like the convenience of using Instant Pot or my stove top pressure cooker for perfectly cooked, soft, melt-in-mouth peas curry. Here is a quick video on how to make the Ragda {curry} for the Ragda Patties in Instant Pot:

Follow this detailed recipe for Ragda, Patties and our way of assembling this flavor-bomb dish!

Matar chaat or Matra Chaat, an Indian spiced dry white peas dip, is one of the most popular street foods you will find in New Delhi. Cooked white peas are tossed with onion, tomato, cilantro, and seasoned with tangy Indian spices, and lime juice. It is literally a party in your mouth! Get the recipe!

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Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 20 minutes followed by NPR.

Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.

Potato Patties

Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hi) for 10 mins followed by Natural Pressure Release.

Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add ginger, chillies, salt and corn flour. Mash everything together with a hand masher to make a smooth dough.

Take about 2 tablespoon of the dough and form a ball, press to make a 2 inch disc. Repeat for remaining dough.

Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.

Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.

Tamarind Chutney

Mix all together to form a smooth chutney.

Optionally you can reduce the brown sugar or jaggery by using 6 dates and 2 tablespoon of brown sugar. Make a smooth paste in a blender.

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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

made it tonight with help from my 15 year old son. this was perfect for a rainy evening and the instructions and measurements were so precise. i am new to Instapot, so I have to remember next time that in addition to the cooking time, there is the pre-heating and NPR time that I must consider. thank you.

Hi Prerna! So nice that you cooked with your son. I have 2 boys and I enjoy cooking with them too. Yes there is preheating and NPR time with Instant Pot that you need to account for. Hope you will try more recipes.

Hi Archana, I have recently been introduced to your blog and love it! My mouth is watering with your recipes/pictures and videos. I love the post you have about different ‘lentils’ and the photos as well!

Regarding this Ragda Pattie recipe, I wanted to know what you think about using green peas instead of the white peas. Do you think there will be a big taste difference?

Hi Pooja, Thank you for your lovely note. You can def use green peas to make the Ragda. There will not be much taste difference. Infact green peas cook much faster so you can even reduce the pressure cooking time to 10 minutes. If needed you can always add more time. Depending on the age of the beans they may take longer. Let me know how it comes out.

Hi Archana, This is one of my favorite chaat items. Your presentation is as always just superb. I am so tempted to try this tonight , however I don’t have a batch of preSoaked white peas. Need your tips !!

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Hi, I'm Archana: former software engineer, now full time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons